Recipe of the day: How to prepare sunflower seed "egusi" soup

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Cooking time

1 hour

Recipe category

Main meal

Recipe cuisine

Local

Cooking method

Stewing

Recipe Yield

6 servings

Ingredients

Instructions

1. Boil your meat and fish with salt and pepper till tender.

2. Pour the red palm oil into a dry pot and set on the stove to heat. As soon as the oil melts, add the ground sunflower seed powder and start frying. If the oil is not congealed, add the powder as soon as the oil is translucent. Mix the ground sunflower seeds with oil till every grain turns yellow.

3. Start stirring the mixture on low to medium heat. Keep stir-frying for about 10 minutes.

4. Add the meat/fish stock (water from cooking the fish and meat) little by little while still stirring the soup. When the stock is exhausted and you feel that the soup is still too thick, you can start adding hot water in the same way till you get the consistency you want. If your choice of vegetable is bitter leaf, add it at this time.

5. Cover the pot and cook for 20 minutes, stirring at intervals. Also, top up the water when necessary. If you don't stir it, it will burn. Cook for 30 minutes, you'll know the soup is done when you notice that the oil has separated from the mix.

6. Add the ground crayfish and pepper. Stir and add the ugu if using.

7. Stir very well and add the cooked stockfish and meat.

8. Taste and adjust with salt if necessary. If it is too thick, add some water to bring it to a consistency you like.

9. Cover and leave to simmer.

Your Sunflower soup is ready! Serve with any swallow of your choice.

This recipe first appeared on All Nigerian Recipes.